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Chateau Lassegue 2003

Bordeaux Red Blends from St. Emilion, Bordeaux, France
  • WE91
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Winemaker Notes

Number 85 on the Wine.com 100 of 2007!

A rich, opulent blend of Cabernet Franc and Merlot with just a touch of Cabernet Sauvignon. The ornate sundials which adorn the facade of Lassègue, a beautiful 17th century Château, are symbols of the perfect sun exposure of their vineyard. Classic Bordeaux aromas and flavors of cassis, black chocolate, and cigar box create a very elegant and complex wine. From a warm,ripe vintage, it will age beautifully for 10+ years, although it's absolutely delicious right now.

Critical Acclaim

WE 91
Wine Enthusiast

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Chateau Lassegue

Chateau Lassegue

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Chateau Lassegue, , France - Bordeaux
Chateau Lassegue
Nestled on the Côte de Saint-Émilion, Château Lassègue exemplifies remarkable winemaking passion with its unbridled quest to craft world class wines. With its striking 18th century chateau, perennially sun-drenched vineyards and diverse soils, Château Lassègue sits in a unique position of honoring its heritage while also moving into a new era of winemaking tradition. Guided by renowned vigneron Pierre Seillan, Château Lassègue combines the best of old-world principles and new world technique to produce extraordinary wines.

Chateauneuf-du-Pape

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Rhône Blends

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With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

ATL235660703_2003 Item# 88687

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